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Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, April 26, 2016

Fail Proof Aioli

Aioli is in a league with bacon and melted cheese, it just makes everything taste better. But I’m the first one to admit it can be temperamental and frustrating to make, or at least it used to be until I learned the fail proof aioli ingredient…a soft boiled egg. Bring a pot of water to a boil, gently place an egg in the pot, turn off the heat and cover. After eight minutes remove and submerge the egg in cold water.

In a mason jar combine the whole peeled egg along with two to three garlic cloves, the juice from a third of a lemon, a small dab of Dijon, and a third of a cup of extra virgin olive oil. Submerge a stick blender into the jar and in less than a minute on the high speed setting you have perfection. Salt and pepper to taste and refrigerate until needed. Now you’ll never hesitate to drizzle the garlicky goodness over mussels, vegetables, chicken, fish, steak, or your Passover matzo.